Slow-cooker butter chicken

butter chicken chicken curry curry one-pot slow cooker butter chicken slow cooker curry

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Source

Ingredients

500g skinless boneless chicken thighs, cut into 3 pieces

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

2 tbsp butter, ghee or vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

250ml chicken stock

50g flaked almonds, toasted

cooked basmati rice

naan bread

mango chutney or lime pickle

fresh coriander

lime wedges

Method

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

In a large, heavy saucepan, heat the butter, ghee or oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Tip everything into the slow cooker, then cook for 6-7 hrs on Low until the chicken is tender.

Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.